Warm Bean Dip
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Producer Emilie found this recipe on this food blog.
Click here to listen to Emilie explain how to make the Mexican Pizza.
1 cup refried beans
3/4 lb ground beef or turkey, browned with a package of taco seasoning
1 Roma tomato, diced finely
2/3 cup shredded cheese (your fave!)
2 green onions, sliced
1/3 c enchilada sauce
4 whole wheat tortillas
1 tablespoon butter
Preheat oven to 400 degrees. Grease a hot skillet or griddle with butter and fry the tortillas, flipping frequently so they don’t burn. You want them to get nice and crispy. Remove fried tortillas to a plate. Heat refried beans either over the stove top or in the microwave. Place one tortilla onto a cookie sheet and spread 1/2 cup refried beans onto it. Sprinkle the ground beef over the beans. Place the second tortilla over the beans and meat. Spread about 3 tablespoons of enchilada sauce evenly on top of the tortilla. Sprinkle half of the diced tomatoes on top of the sauce. Next sprinkle half of the cheese. Then the green onions! Repeat the layering steps for the second pizza, then place the cookie sheet into the preheated oven and cook about 8 minutes, just until the cheese is well melted. Remove from the oven, transfer to a plate, and enjoy.
–Also you can added any taco toppings you like! Mike and I added black olives and jalapenos.
This recipe is from lawfullyweddedwife.com
3-5 lb pork roast
1 – 1.25 oz package taco seasoning
1 cup water
1 – 4oz can green chilies
Cook pork roast for 3 hours at 325. Cool, shred meat, discard any fat. Put shredded meat, taco seasoning, water and green chiles in a large saucepan and simmer over low heat, covered for 2 hours. Serve on tortillas with cheese and your favorite toppings.
Fish Taco Sauce
1/2 cup sour cream
1/2 cup mayonnaise
juice of half a lime
1/2 teaspoon cumin
1/2 teaspoon dill weed
1/2 teaspoon chili powder
dash of hot sauce
1 tablespoon fresh cilantro, chopped
In a small bowl, whisk the sour cream and mayonnaise until well blended.
Squeeze the juice from one lime half into the mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
Add all the spices, whisking to mix thoroughly. Add the cilantro, and whisk again.
Cover the bowl with wrap and refrigerate for at least one hour – the longer the better.
Serve chilled. Spoon over tacos, or add into taco salads.
Chicken, Black Bean and BACON enchiladas!
Click here to listen to Sam how yummy and easy these are to make.
1 1/4 pounds skinless, boneless chicken breasts
3 slices center-cut bacon
1/2 teaspoon minced garlic
1 1/2 cups salsa, divided
1 (15-ounce) can black beans, undrained
1 red or green bell pepper, seeded and chopped, optional
1 teaspoon ground cumin
salt and pepper to taste
1 bunch green onions, chopped
12 (6-8 inch) flour tortillas
6 ounces reduced fat Monterrey Jack Cheese, shredded
Preheat the oven to 350 degrees. Cut chicken into chunks; set aside. In a skillet, cook the bacon until crisp. Remove the bacon to a paper towel to soak any excess grease; discard any grease in the skillet. In the same skillet, coated with nonstick cooking spray, sautee the chicken and garlic until the chicken is almost done, 5-7 minutes. Stir in 1/2 cup salsa, the beans, bell pepper, cumin, salt, and pepper. Simmer until thickened, about 5 minutes, stirring occasionally, or until the chicken is done. Stir in the green onions and reserved bacon. Divide the chicken-bean mixture among 12 tortillas, placing mixture down center of each tortilla. Top with 1 tablespoon shredded cheese. Roll up and place seam side down in 13x9x2 inch baking dish coated with nonstick cooking spray. Spoon remaining 1 cup salsa evenly over the enchiladas. Top with the remaining cheese. Bake for 15 minutes, or until thoroughly heated and the cheese is melted.
Makes 6 (2 enchilada) servings
Producer Emilie’s Chicken and Cheese Enchiladas
1 can (20 oz) red enchilada sauce
1/3 cup sour cream
1 can (4.5 oz) chopped green chiles
1 teaspoon ground cumin
2 cups chopped cooked chicken (I buy chicken tenders)
1 1/2 cups shredded Colby-Monterey Jack cheese blend
1/2 onion, diced and sauteed
fresh mushrooms, diced and sauteed
8 flour tortillas
Heat oven to 350 degrees. Start sauteing onions and mushrooms. Season chicken as you like and cook in pan. When it’s cooked, take chicken out of pan to cool and dice it up or shred it with your fingers.
In a medium bowl mix enchilada sauce, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread enough of the mixture to cover the bottom on the dish. It doesn’t take much! Set aside about 1 cup of this mixture. Now add chicken, 3/4 cup cheese and sauteed onions and mushrooms to the enchilada sauce mix in the bowl.
Place about 1/3 cup of chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour soup mixture you have set aside on top of enchiladas and spread it to cover almost the whole top of enchilada. It just needs to be wet, not really saucy on top. Sprinkle remaining cheese on top of enchiladas. Bake for 30 minutes.
Things I do:
- I use as much cheese as I feel like. My enchilada sauce mix isn’t too soupy. It’s kind of chunky b/c of the chicken, onion and mushrooms. And I think I use more cheese than this recipe calls for. I buy a 2 cup bag of cheese and use it as I like.
- I also add a few canned, diced jalapenos. Mike and I like our food spicy. The green chiles are not spicy, just tasty.
- You can sprinkle diced green onions on top of each enchilada before you serve, but I don’t.
- I serve these with fresh corn that I put butter and salt on then wrap them up in foil and bake for 1 hour in our toaster oven on 375 degrees.
Producer Emilie’s layered enchilada bake
1 lb lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (15 oz) black beans, drained and rinsed
1/4 cup zesty Italian dressing
2 Tbsp taco seasoning
6 – 8 flour tortillas
1 cup sour cream
1 pkg (2 cups) of Mexican style finely shredded cheese
1 can Mexicorn
Top with shredded lettuce and diced tomatoes
Heat oven to 400 degrees. Brown meat. In another pan saute mushrooms and onions. When meat is browned drain of all fat and add sauteed onions and mushrooms to pan and mix. In a large bowl add beans, Italian dressing, taco seasoning, corn and salsa. Mix. Add meat mixture to large bowl. Spray a 13×9 inch glass dish with non-stick spray. Cut tortillas in half and cover bottom of pan. Add half of mixture on top on tortillas. Spread half of sour cream over meat/veggie mixture. Then top with half of bag of cheese. Then add more tortillas to cover cheese. Top with meat/veggie mixture. Spread rest of sour cream and top with remaining cheese. Spray aluminum foil with non stick spray and cover dish. Bake for 30 minutes. Uncover and bake another 8-10 minutes. Top with shredded lettuce and diced tomatoes if you like!
You can add or subtract more veggies, cheese or meat! Whatever you like in an enchilada or taco is good in this dinner!
Delicious Green Sauce
Click here to listen to Producer Emilie talk about this yummy sauce and how easy it is to make!
1 (16 oz) container sour cream
1 can Rotel tomatoes
1 Tbsp. Garlic Powder
1 (4 oz) can diced green chili peppers
2 tsp salt
1 tsp lemon juice
3 oz cream cheese
Mix or blend all ingredients until smooth and serve with chips or on top of tacos!
Smoked Turkey Chimichangas
Click here to listen to Sam explain this delicious, but not so Mexican dinner.
1 pound thickly sliced smoked turkey, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage
1 to 2 chipotles in adobo sauce – use 1 for moderate heat, 2 for extra hot
1 cup tomato sauce
3 green onions, chopped
salt and pepper
4 (12 inch) flour tortillas
1 1/2 cups shredded cheddar, white cheddar or pepper jack cheese
2 tablespoons olive oil
chopped cilantro or parsley
Preheat your oven to 400 degrees. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near on edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chipped orange or yellow tomato as garnishes.